Preparation: Pour 40 g of dry preparation for Basil Pesto into a pan, add 200 g of water and 40 g of extra virgin olive oil. Mix and leave to cook for about 1 minute until obtaining the right creaminess. The doses can be reduced or increased as the chef likes.
Sauté in the pan with 250 g of al dente pasta and add, to taste, grated fresh cheese, fresh pepper and a knob of butter.
